Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper or foil.

Scrub and dry the potatoes, pierce each one several times, rub with olive oil, and season with ½ teaspoon kosher salt.

Bake for 50 to 65 minutes, turning once, until a thin knife slides easily through the centers.

Cook the ground beef and diced onion in a large skillet over medium heat for 7 to 9 minutes, breaking the meat into small pieces.

Spoon out excess grease when the skillet contains more than about 1 tablespoon.

Add garlic, tomato paste, smoked paprika, thyme, remaining ½ teaspoon salt, and ¼ teaspoon black pepper, then stir for 60 to 90 seconds.

Stir in Worcestershire sauce, sprinkle in the flour, and cook for 30 seconds.

Pour in the beef broth and simmer for 2 to 4 minutes until the liquid lightly coats the meat, then remove the skillet from the heat.

Let the baked potatoes rest for 8 to 10 minutes while keeping the oven set to 425°F.

Slice each potato lengthwise into two equal halves.

Scoop the potato flesh into a mixing bowl while leaving a ¼-inch border inside each skin.

Add butter, sour cream, milk, ½ cup cheddar, and remaining ¼ teaspoon black pepper, then mash until creamy but slightly textured.

Spoon some mashed potato into each shell, divide the beef filling among them, and add the remaining mashed potato around or over the beef.

Sprinkle the remaining ½ cup cheddar evenly over the eight filled potato halves.

Bake for 15 to 18 minutes until the centers feel hot and the cheese melts.

Broil for 1 to 2 minutes when deeper browning is desired, watching the cheese closely.

Rest for 5 minutes, then top with parsley and green onions before serving.